At Heirloom, we support businesses that not only produce an amazing product, but do so in a sustainable, environmentally conscious way.
Honig Winery is one of those businesses. They are on the Communal wine list as much for their sustainable practices as they are for the quality of their wines. Their motto is “Doing well while doing good.”
In 1964, Louis Honig purchased a 68-acre ranch in the heart of the Napa Valley and planted it with Sauvignon Blanc and Cabernet Sauvignon grapes. He sold the fruit to neighboring wineries with the dream of retiring one day from his San Francisco advertising business and making wine from his vineyard in Rutherford. Before he could realize his dream, Louis passed away, leaving the estate to his children and grandchildren. In 1981, as a tribute to his legacy, the family rallied together to produce several hundred cases of Louis Honig Sauvignon Blanc in the vineyard’s old tractor barn. The wine won a Gold Medal at the Orange County Fair, and thus, the winery was born.
At the age of 22, Michael Honig took the reins of his struggling, family vineyard and winery. With an old meat locker for an office, a shoebox marked “miscellaneous” for an accounting system and no training, he began canvassing the streets of San Francisco, selling wine and delivering it himself. As president of the winery, he has built a strong team and transformed the business into a success.
A leader in sustainable farming, he chaired the first California initiative to develop a “Code of Sustainable Winegrowing Practices,” a voluntary program establishing statewide guidelines for sustainable farming and winemaking. He is also involved in an innovative pilot program that trains yellow lab puppies to detect vine mealy bugs in the vineyard.
Honig’s sustainable practices include:
- Solar power – their photovoltaic system generates enough power to run the winery, including cooling and bottling
- Planting cover crops to provide nutrients and soil microorganisms
- Installing owl, bluebird, and bat houses tor natural pest and rodent
- Mechanically tilling rather than spraying herbicides
- Installing blue bird nesting boxes
- Using bio diesel in our tractors
- Using drip irrigation to minimize water use
- Improving habitat along the edge of the vineyard
- Replant vineyard border with native species
- Certified in Fish Friendly Farming
- Compost grape skins, seeds, stems
- Recycle glass, cardboard, metal, paper and plastics,
- Bottle wine in lighter weight glass
Join us at Communal on July 7 at 6:00PM for a Honig Wine Dinner. Meet Honig winemaker Kristin Belair and enjoy a 3 course meal with tastings of 5 Honig wines. Call (801) 373-8000 to ask questions or sign up.
Find out more about Honig at www.honigwine.com.